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| A block tucked away in Eden Valley |
I’ve posted recently about top notch
Shiraz, and I’ve also talked about variety. The right balance of tradition and
innovation is key to the success of a region and is something that my four
months in Barossa have taught me they have here. Shiraz and Riesling, King and
Queen. There is a history of fortified wines in the style of sherry and port.
There is a strong array of other Rhône varietals – Grenache/Shiraz/Mourvedre;
Marsanne/Roussane/Viognier. That ever so unique and astonishing red blend
formerly labeled as ‘claret’ – Cabernet Sauvignon/Shiraz. Not to mention
smatterings of Italian varieties – Primitivo, Barbera, Vermentino. A recent
trip to Victoria’s Yarra Valley and earlier trips to other wine regions in
South Australia have reaffirmed my appreciation for the community, the history
and the depth of the Barossa’s wine culture. There are over 70 cellar doors
here and, not surprisingly, ever more wines to try. I have not even made it to
half of those but am always trying to get to more.
Half of the pleasure of a good bottle of
wine comes from what you drink it with. For that reason I am going to take you
through the most extravagant meal I can think of, with wine options throughout.
Canapés
Bubbles are the order here. Australia makes
some outstanding sparkling wines – Tasmania especially. In the Barossa though,
Sparkling Shiraz is the order of the day. I can’t believe this isn’t a more
popular wine overseas! It’s fresh and full, rich and light, all at the same
time, dancing with spice and bright fruit. Most are very high quality traditional
champagne method sparkling wines – not the cheapest, but certainly worth it for
the depth of flavour only years of lees ageing can produce! Teusner
‘MC’ 2009 Sparkling Shiraz - $60, Rockford NV Sparkling Shiraz - $120.
Pair with cured or smoked meat slices, mini lamb samosas or just the local
Christmas Day tradition of bacon and eggs.
Salad
It couldn’t be anything but Riesling.
Lime-y, racy and tight when young or marmalade toast and almond cake when old.
For a salad with more sweetness (fig and gorgonzola or balsamic and pomegranate
for example) go for young and off-dry or old and rich. Langmeil ‘LiveWire’ Riesling -
$20, Sons of Eden 2007 ‘Freya’ Riesling - $30. Also great with age
are St Hallett.
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| Barossa Valley Cabernet |
Fish
This is one that massively depends on the
dish. For a meaty fish, like Monkfish or even Halibut, with a rich cassoulet or
chorizo side, go with a Grenache or Mourvèdre (known here mostly as Mataro)
based blend. The more Mataro, generally the earthier it will be. Spinifex
‘Esprit’ GMSCC - $35 (finished with dashes of Carignan and Cinsault,
light and fruity with underlying spice). For lighter fish dishes, from whiting
to salmon, think MRV – Marsanne/Roussanne/Viognier, which has hints of stone
fruit, a full bodied palate and a dry finish. Yalumba Roussanne - $20, John
Duval ‘Plexus’ MRV - $30.
Main
It’s got to be something off the barbeque.
Think slow cooked ribs thrown on to crisp up, or a classic slab of steak. I’d
go with something traditional to the Barossa, and very unique to Australia: the
Cabernet-Shiraz blend. I don’t know why this isn’t more popular over the world,
as the two grapes complement each other so well! A classic is Yalumba
2010 Signature or 2011 FDR1A - $45/38, Rockford
2011 ‘Rod and Spur’ - $33. I prefer more Cab than Shiraz, so the more
herbal and minty notes from the Cabernet bind with the rich, fruity Shiraz.
Dessert
Endless options. I am a huge fan of
botrytis Riesling. It is sweet, but with a cleansing whack of acidity to
balance it all out. Heggies Botrytis Riesling - $28 is killer with a good old
pavlova.
Cheese
Again, this is definitely an area to
experiment! The local Barossa Cheese Co has a good range of different styles,
perfect to play around with different wine styles. For sticky fans, try an aged
sweet Semillon for nutty, marmalade characters, like Two Hands 2010 ‘For Love or
Money’ Semillon - $35 or Hobbs 2006 Dessert Semillon - $39.
I have tried here to showcase the endless
options available for a wine and food lover. Most of the best pairings are
accidents or experiments – so give it a go! Pop into your local bottle shop and
ask about what might go with a new dish, or go to the Barossa section and try
something you’ve never had. I’m continually impressed and I’m sure you can be
to…
All prices correct in the Barossa at time
of posting.
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